If you’re craving a dessert that perfectly balances tangy freshness with creamy indulgence, you are going to adore Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe. This vibrant cheesecake captures the zing of citrus in every luscious bite, paired with a buttery biscuit base that adds a wonderful crunch. It’s an absolute showstopper for gatherings, yet straightforward enough for a cozy night-in treat. With its bright lemon and lime flavors dancing alongside silky cream cheese, this dessert never fails to impress both the eyes and the palate.
Ingredients You’ll Need
Gathering the ingredients for Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe is refreshingly simple, yet each component plays a crucial role in balancing texture, flavor, and that irresistible zing. From the crumbly biscuit base to the silky cream and fresh citrus, every item contributes to making this cheesecake a memorable delight.
- 200g digestive biscuits (or graham crackers): Provides a classic, crumbly base with just the right amount of sweetness and texture.
- 75g unsalted butter, melted: Binds the biscuit crumbs together for that perfect firm crust.
- 600g full-fat cream cheese, softened: The creamy heart of the cheesecake, giving it richness and smooth body.
- 300ml double cream: Adds lightness and lusciousness when whipped to soft peaks.
- 100g icing sugar: Sweetens gently without overpowering the citrus notes.
- Zest of 1 lemon: Intensifies the lemon flavor with fresh aromatic oils.
- Zest of 1 lime: Brings a zesty brightness that complements the lemon perfectly.
- Juice of 1 lemon: Provides that essential tart bite that balances the creamy texture.
- Juice of 1 lime: Adds a fresh, tangy punch to elevate the overall flavor profile.
- 2 tbsp powdered gelatin (or agar-agar as a vegetarian substitute): Ensures a firm yet silky set for that perfect sliceable texture.
How to Make Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe
Step 1: Prepare the biscuit base
Start by crushing the digestive biscuits into fine crumbs. You can use a food processor for ease or place them in a sealed bag and give them a good bash with a rolling pin. Then, combine these crumbs with the melted butter until the mixture feels like damp sand. Press this mixture firmly into the base of a springform tin, about 20cm wide, then pop it into the fridge to chill and set for at least 30 minutes. This sturdy base will provide the perfect foundation for that creamy filling.
Step 2: Whip up the creamy filling
In a large bowl, beat together the softened cream cheese and icing sugar until you have a smooth and creamy mixture—patience here really pays off for that velvety texture. In a separate bowl, whip the double cream until it holds soft peaks; this will lighten the dense cream cheese and give the filling a mousse-like quality that melts on the tongue.
Step 3: Add the citrus magic
It’s time to bring in the stars of the show—the lemon and lime zest and juice. Fold the zesty peels and tangy juices gently into the cream cheese mixture, infusing it with that unmistakable fresh citrus character that defines Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe. This step is where the flavor starts to sing, so mix carefully to keep those bright notes vibrant.
Step 4: Incorporate the gelatin
Dissolve the powdered gelatin in a small amount of warm water, following the packet instructions closely. If you prefer a vegetarian option, agar-agar is a fantastic substitute prepared according to its directions. Once cooled slightly but still fluid, stir the gelatin into your cream cheese and citrus mix. This gives the filling the ability to set beautifully without being too firm or rubbery.
Step 5: Combine and assemble
Gently fold the whipped cream into the cream cheese mixture, making sure to maintain as much airiness as possible. Then spoon your luscious filling over the chilled biscuit base, smoothing the surface with a spatula to create an even layer. Pop the cheesecake back into the fridge, ideally overnight, or for a minimum of four hours, so it can set into that perfectly sliceable form.
Step 6: Final touches before serving
When your Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe has set nicely, carefully remove it from the springform tin. For a bit of extra flair, garnish with a sprinkle of extra lemon and lime zest or some delicate, thin slices of the fruits themselves. This not only amps up the citrus aroma but also makes for a stunning presentation that’s sure to delight your guests.
How to Serve Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe
Garnishes
Bright citrus zest curls or small wedges of lemon and lime scattered atop your cheesecake will give it a fresh, zippy look. You might also add a few sprigs of mint for a pop of green and a refreshing aroma that perfectly complements the zesty flavors.
Side Dishes
Pair this cheesecake with a dollop of lightly whipped cream or a handful of fresh berries like raspberries or blueberries for a burst of sweetness and color contrast. A glass of chilled prosecco or a citrus-infused iced tea would round out the dessert experience beautifully.
Creative Ways to Present
For a picnic or casual setting, you can serve this cheesecake in clear individual glasses layered with crumbled biscuit and cream for a deconstructed effect. Alternatively, try drizzling a homemade berry coulis or passion fruit syrup on top to add a delightful tangy sweetness and an extra splash of color that complements the zesty lemon and lime flavors.
Make Ahead and Storage
Storing Leftovers
Once made, Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe keeps wonderfully in the fridge for up to 3 days. Keep it tightly covered with cling film or stored in an airtight container to prevent the cheesecake from absorbing any unwanted fridge odors and to maintain its creamy freshness.
Freezing
This cheesecake freezes well if you want to prepare it in advance. Wrap it securely in plastic wrap and then in foil to avoid freezer burn. Thaw overnight in the refrigerator before serving to ensure it retains its perfect texture and vibrant flavors.
Reheating
Since this cheesecake is best enjoyed cold, reheating is not recommended. Instead, simply let it come to room temperature for about 10-15 minutes before slicing if you prefer a slightly softer texture while still maintaining its zingy freshness.
FAQs
Can I use low-fat cream cheese or cream?
For the best texture and flavor in Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe, full-fat cream cheese and double cream are recommended. Using lower-fat versions might result in a less creamy and slightly denser cheesecake.
How can I make this cheesecake vegetarian?
Simply substitute powdered gelatin with agar-agar, which is a plant-based alternative. Make sure to follow the agar-agar preparation instructions carefully as it sets differently than gelatin, but the result will be just as delightful.
Is it possible to make this recipe gluten-free?
Yes! Just swap the digestive biscuits for gluten-free biscuits of your choice. Be sure to check the labels to ensure there are no hidden gluten ingredients. The rest of the recipe can remain the same.
What can I do if I don’t have a springform tin?
A standard cake tin or pie dish can work, but it might be trickier to remove the cheesecake cleanly. Lining the base and sides with parchment paper can help lift the cheesecake out more easily.
Can I add other flavors to this cheesecake?
Definitely! While Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe shines in its citrus simplicity, you could swirl in some passion fruit puree or top with a berry compote for a fruity twist that complements the zesty notes beautifully.
Final Thoughts
Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe is truly a treasure to have in your dessert repertoire. Bright, fresh, and irresistibly creamy, it’s one of those recipes that feels special yet is surprisingly easy to pull off. Whether you’re celebrating an occasion or just craving a moment of sweet indulgence, give this cheesecake a try — it’s sure to become a beloved favorite for you and everyone lucky enough to share it.
Print
Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Mary Berry’s Zesty Lemon & Lime Cheesecake is a refreshing no-bake dessert featuring a crunchy biscuit base topped with a creamy, tangy lemon and lime-infused filling. This cheesecake combines the smoothness of full-fat cream cheese and double cream with the vibrant zest and juice of citrus fruits, perfectly balanced by a hint of sweetness. Ideal for summer gatherings or an elegant finish to any meal.
Ingredients
For the Base
- 200g digestive biscuits (or graham crackers)
- 75g unsalted butter, melted
For the Filling
- 600g full-fat cream cheese, softened
- 300ml double cream
- 100g icing sugar
- Zest of 1 lemon
- Zest of 1 lime
- Juice of 1 lemon
- Juice of 1 lime
- 2 tbsp powdered gelatin (or agar-agar as a vegetarian substitute)
Instructions
- Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin to get even crumbs.
- Mix the base: In a bowl, combine the biscuit crumbs with melted butter until the mixture resembles wet sand, ensuring the crumbs are well coated.
- Form the base: Press the crumb mixture firmly into the base of a 20cm (8-inch) springform tin, creating an even layer. Refrigerate for 30 minutes to set.
- Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese with icing sugar until smooth and creamy using an electric mixer or whisk.
- Whip the cream: In a separate bowl, whip the double cream until it holds soft peaks, making sure not to overwhip.
- Add citrus zest and juice: Zest the lemon and lime, then add the zest and juice of both fruits to the cream cheese mixture. Stir gently to combine the flavors evenly.
- Prepare gelatin: Dissolve the powdered gelatin in a small amount of warm water according to packet instructions; if using agar-agar, prepare as directed for a vegetarian option. Allow it to cool slightly, then stir it into the cream cheese mixture until fully incorporated.
- Combine whipped cream: Gently fold the whipped cream into the cream cheese mixture until smooth and fully blended, avoiding deflating the cream.
- Assemble cheesecake: Spoon the creamy filling onto the chilled biscuit base, smoothing the top with a spatula for a neat finish.
- Chill to set: Refrigerate the assembled cheesecake for at least 4 hours, ideally overnight, to allow it to set properly and develop flavors.
- Remove from tin: Once set, carefully remove the cheesecake from the springform tin by loosening the sides.
- Garnish and serve: Garnish with extra lemon and lime zest or thin citrus slices for a decorative and flavorful touch before serving.
Notes
- This cheesecake is no-bake, relying on gelatin to set the creamy filling.
- You can substitute agar-agar for gelatin to keep it vegetarian-friendly.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Use fresh citrus for the best zesty flavor.
- Chilling time is crucial for the cheesecake to set properly.
- To crush biscuits without a processor, use a rolling pin and a zip-lock bag.
- For a gluten-free version, substitute gluten-free biscuits.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
